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Vegan Chili
Ingredients
- 6 oz (½ package) Quorn crumbles
- 1 ½ Cups Yellow onion, diced*
- 2 Tbsp Garlic, chopped*
- 1 Tbsp each Chili powder, ground cumin, coriander
- 1 tsp Ground oregano
- 4 ½ Cups Diced tomatoes*
- 1 (15 oz) can Garbanzo beans*
- 1 (15oz) can Black beans*
- 3 Cups Vegetable stock*
- 1 Tbsp Apple cider vinegar
- Sea salt and black pepper, to taste
- Olive oil, as needed
- Optional: ½ cup Cilantro stems, 1 cup chopped Cilantro leaves
Directions
Heat a large pot on medium-high heat for 4 minutes.
Add ¼ Cup olive oil and brown Quorn crumbles, cook for 4-5 minutes.
Remove Quorn from pot. Add onions and garlic, cook for 2 minutes.
Add spices and cilantro stems (as desired). Cook for 2-3 minutes until spices become fragrant.
Add tomatoes. Using a wooden spoon, scrape off any brown bits from the bottom of the pot.
Add drained beans and vegetable stock. Cover, bring to a boil, then reduce to a light simmer. Cook for at least 30 minutes, stirring occasionally.
Add apple cider vinegar and season with salt and pepper.
Garnish with cilantro stems and serve.
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